Rutabaga (Swedish Turnip) The challenge: If you have never tried these yellow potassium rich gems, here’s your chance to roast one this week. The Rutabaga comes with a high pedigree for potassium and a good recommendation for vitamin C. It also is a source of magnesium, folate, calcium and phosphorus. Along with its strength in vitamin C and potassium, the rutabaga offers manganese, and is a good source of fiber, thiamin, vitamin B6, calcium, magnesium, and phosphorus. Rutabaga Fries: Bake on cookie sheet for 425 degrees for 11 minutes after drizzling with oil. Then sprinkle w/salt,paprika & garlic powder. Roasted Rutabagas: Just dice 1 Rutabaga into ½” to 1 “ cubes, throw into a bowl and stir to coat with 3-4 Tbsp Olive Oil, 2 tsp. sea salt, some powdered garlic or Italian seasoning, and 1-2 tsp. sugar or sweetener and Roast on a cookie sheet for 40 minutes at 400 degrees. My Grandmother’s Rutabaga Dish Simple: Place your Rutabagas in a pot, cover them with water and boil for about 20 minutes (just as if you were making mashed potatoes). Then drain the water off, add whatever you like in your mashed potatoes – sea salt, a little milk or non-dairy coconut milk, I’m a butter fan so grassfed butter if you can, and the significant ingredient: sweetener. My grandmother used Sweet and Low, I use Stevia, but you can use aguave, honey or even a little sugar if you want. The small amount of sweetener changes the flavor entirely. Serve warm and buttery. Rutabagas can also be cut in cubes and cooked with your greens, adding salt, oil, and a little sweetener. Serve with Old fashioned Cornbread, warm and buttered.
Posted on: Mon, 27 Oct 2014 19:40:07 +0000